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Mee Goreng Mamak

Mee Goreng Mamak | Viewed 51399 times


SU AZIZ remembers the mee goreng mamak seller of her childhood days and comes across a version almost as good.

When I was a child, the streets of a Malay enclave within our capital city were always alive with mobile food vendors. An old Indian man selling mee goreng mamak is the one among the horde that comes to mind. His “stall” consisted of a huge wok, a glass cabinet full of noodles and a makeshift gas cylinder on a threewheeled bicycle.

Pleasant in his quiet way, his familiar horn would announce that he was ready to fry and serve his famous noddles at a moment´s notice.

To wave him down, one would have to holler above the din of the city. With a nod,he would slow  down, hop off, fold up his dhoti and fire up the stove to cook one of the community´s must-haves.

In would go the cooking oil. He chopped onions, green chillies and fried beancurd, all of which he threw into the hot oil. An appetising waft would fill the air when he added his special sauce, so fragrant that it lured more customers from the neighbouring houses.

Believe me, nothing spelt bliss like a plate of his spicy mee enjoyed under the shade of a mango tree, followed by a nap on a hot afternoon. Ah, what I wouldn´t do to have those days again!

Whatever happened to the mee goreng mamak man I don´t know but since then, I´ve been looking for mee goreng mamak like that of my childhood´s. A tall order, I know! Then I came across Legend Hotel Kuala Lumpur´s version.

My verdict? It´s the closest thing to my old seller´s -- although it could do with a bit more spice. Here´s the recipe; if all else fails, you can relish it at the hotel´s Berisi Lounge.


        For the mee mamak paste:

  • 4 to 5 cloves of chopped garlic
  • 5 to 6 sliced shallots
  • A cup of cooking oil
  • 100g of chopped, dried shrimps
  • 500g of chilli paste
  • 2 pieces of beancurd
  • 200g of shrimps
  • 5 pieces of sliced fish cake
  • 800g of yellow noodles
  • 5 eggs
  • 100g of chopped tomatoes
  • 50g of sliced red chillies
  • A handful of choy sum
  • A bowl of sliced cabbage
  • 3 tablespoons of tomato and chilli sauce
  • A teaspoon of thick soya sauce
  • A tablespoon of oyster sauce (optional)
  • Sliced green chilies or cili padi for garnish

[Measurement Equivalents]


1. For the mee mamak paste, sautee four to five cloves of chopped garlic and five to six sliced shallots in a cup of cooking oil until fragrant.

2. Then add in 100g of chopped, dried shrimps and stir until they´re slightly browned.

3. Then add in 500g of chilli paste and keep frying until the oil separates from the paste.
TIP: You can add more chilli paste if you prefer.

4. When the paste is done, put it aside and deep-fry two pieces of beancurd until they´re crispy.

5. Slice the beancurd into chunky cubes and put aside.

6. Then on high heat, warm up a small cup of cooking oil in a wok and add in the mee mamak paste with 200g of shrimps and five pieces of sliced fish cake.

7. Then add in 800g of yellow noodles and give it a quick stir-fry.
TIP: You can substitute vermicelli noodles or kuay teow for the thick yellow ones. You can also use pasta as the sauce.

8. Then stir-fry five mediumsized eggs, 100g of chopped tomatoes, 50g of sliced red chillies, a handful of choy sum and a bowl of sliced cabbage into the noodles.

9. Season with three tablespoons of tomato and chilli sauce, a teaspoon of thick soya sauce and for good measure, one tablespoon of oyster sauce (this one is optional).
TIP: Add a little more soya sauce if oyster sauce is not used.

10. Finally, add in the bean sprouts and the fried beancurd and turn off the heat. This will serve three or four. Or one of me!

11. Garnish with sliced green chilies, or (if it were up to me), cili padi. Yummy!

Mee Goreng Mamak

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Recent Comment (1)

Posted by: dvpro | On: 08 March 2010

"3. Then add in 500g of chilli paste and keep frying until the oil separates from the paste.
TIP: You can add more chilli paste if you prefer."

Are you sure about the measurement?


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